Introduction to Butchering Beef

Join us at Vermont State University’s NEW meat education lab- The 1787 Butchery – for our 2-day hands-on Introduction to Butchering Beef training, on December 13th-14th in Randolph! Dr. DeMetris Reed will lead participants in the breakdown of a beef half into different cuts. With plenty of hands-on practice and expert guidance, participants will gain confidence in beef breakdown. Whether you’re a homesteader, farmer, aspiring butcher, or interested in learning more about meat science, these trainings offer a valuable and practical foundation.